The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals. We promote the artistry and craftsmanship of the chocolate professional focused on producing superior products made from premium chocolate and natural ingredients. We believe in using best practices in cacao processing and chocolate production; and transparent labeling and marketing practices.
Saturday, January 16, 2016
InterContinental San Francisco Hotel
888 Howard Street, San Francisco, CA 94103
FCIA Executive Director, Karen Bryant, just completed a 2-month cross-country personal exploration of
the people, companies and dynamics shaping the US chocolate experience.
Blog posts chronicling this adventure will begin after Thanksgiving at www.redwhiteandchocolate.com .
Learn more about Red, White & Chocolate
Red, White & Chocolate in the news - a visit to Chubby Chipmunk in Deadwood, South Dakota (10/9/15)
FCIA in the news . . .
Red, White & Chocolate in the news - a visit with FCIA member and chocolatier, Mary "Chip" Tautkus
at her shop, Chubby Chipmunk Hand-Dipped Chocolates in Deadwood, South Dakota (Oct 9, 2015)
Is the new American chocolate movement for small players only?
FCIA Member Curtis Vreeland's 10/2/15 article in ConfectioneryNews.com
Chocolate is about to get real: Classifying cacao 'diamonds' from Duds
Slideshow from June 18, 2015 article in Washington Top News
Why Does Your Chocolate Taste So Bad?
from the May 2015 article in Newsweek
FCIA's response to Bloomberg's article about the world chocolate shortage.
Cacao Flavor Through Genetics - Anatomy of Fine Flavor
from the November 2014 Issue of Manufacturing Confectioner.
Artisanal, Hand-Crafted Chocolate is a Growing Niche
An LA Times article (Feb 28, 2015) with input from FCIA
Here's How We're Going to Solve the Global Chocolate Shortage
Megan Giller, Future Tense / Slate, January 23, 2015
The Chocolate Industry’s Fight to Preserve the Taste and Heritage of Heirloom Cacao
Article by Pam Williams in The New Global Citizen, January 15, 2015
Click the above image for more info on first
Linking fine flavor characteristics to genotypeThe best tasting chocolates in the world are poised for extinction. As growers continue to remove or replace fine flavor cacao trees with less flavorful, high-yield, disease-resistant cacao hybrids and clones, a world of ordinary flavor dominates the chocolate universe. Connecting genetics to flavor offers an important new way to protect and preserve the finest flavors for future generations. Alas, no genetic initiative has ever focused on flavor first. Until now. Read more.....
Membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
If you are a professional in the Fine Chocolate Industry or focused on supporting the Fine Chocolate niche of this industry - and agree with our Vision & Mission, we invite you to join us as an Individual, Small Business, Corporate, or Sponsor Member.
|"Our membership in the FCIA has produced much greater ROI than we anticipated. Meeting and consulting with other members of the artisan chocolate community plus key vendors allows us to keep on top of where the industry is heading, and in turn, provide a better overall product for our customers."
Chris & Darcie Farro, The Art of Chocolat
|Become an FCIA Member|
We celebrate our members and the fine products they create.
Our members might be:
Each is passionate about fine chocolate. Each has a role in offering fine chocolate products so that you can savor them passionately.
We hope you will discover a new chocolate experience, and enjoy some fine chocolate every day!
MEET OUR SPONSORS*
Interested in becoming a Sponsor Member?